The only changes I made was to use fresh peas (we had just gotten them at the farmers' market), and I drizzled a bit of balsamic vinegar on each serving. This is definitely going in our recipe rotation!

Reviewer:

We had some beets and swiss chard given to us out of a friend's garden. Went looking for recipes and found this. It was so unique and I was a bit leery. But it was veerrrry good! My husband is not a huge veggie fan and he really liked this a lot. We will definitely make it again.

Reviewer:

This was fantastic! Easily my favorite beet dish I've made so far... You can use any kind of green (kale, spinach, beet greens, etc) and it turns out just as delicious. Also used queso blanco instead of feta and it was just as good.

Reviewer:

So delicious!! Thanks for the new idea for cooking chard! I had chiogga and red beets so I used both with rainbow chard. I completely forgot to add the peas at the last minute, they may have been great in there but definitely not missing anything without them. Will be making again!

Reviewer:

SOOO Yummy! Having never before cooked with Swiss chard or fresh beets I didn't know what to expect, but the flavors blended together are perfect! Definitely leave in the peas...they add a sweetness that's nice!

Reviewer:

This was A-MAZING! My husband and I bought some beets at the farmers market on Saturday and I had absolutely no idea what to do with them. The directions were incredibly easy to follow, which I was very thankful for. We made a few changes to the recipe: instead of the Swiss chard we used kale (because it's what we had) and we topped the salad with an over medium egg. It was so good! Seriously.So.Good. I was so excited about it that I totally forgot to add the feta, but I think it would just add more flavor. Thanks for posting this recipe! We already have plans to make it again next week!